Offshore Cook

**** ******** ***

Orlando, Fl ***** Cell 321-***-****

E-mail ***********@*****.***

Shadrack J Blaise

Objective: Seeking an opportunity to further enhance my knowledge in the culinary field, and to showcase my leadership & creative skills.

Work experience:

Aug/2009 - Feb/2010

Orlando, Fl

Orlando

Stewarding

Helped open the Hilton Bonnet Creek Orlando

Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets.

Promptly and carefully sort soiled ware so that

it can be put through the dish or pot machine properly. Quickly wash all ware and replace in storage areas as designated.

Operate burnishing machine to ensure proper finish on silverware.

De-tarnish and polish silver for proper appearance.

Clean kettles, tilt skillets, pots and pans promptly and completely so cooks can carry out their work.

Comply with attendance rules and be available to work on a regular basis.

Feb/2010-Aug/2010

Orlando,FL

Prep Cook/Dishwasher

Performs a variety of kitchen duties

Washes, peels, cuts, and seeds vegetables and fruits

Cleans, cuts, and grinds meats, poultry, and seafood

Dips food items in crumbs, flour, and batter to

bread them

Stirs and strains soups and sauces

Weighs and measures designated ingredients

Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage

Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers

Nov/2010-Jan/2012

Orlando,Fl

Banquet Cook

Prepares all required items

Sets up service units with needed items

Prepares items that are ordered in accordance with established portions and presentation standards

Notifies Banquet Chef of expected shortages

Ensures that assigned work areas and equipment are clean and sanitary

Assists the Banquet Chef in maintaining security and safety of kitchen

Maintains a neat and professional appearance and observes personal cleanliness rules at all times

Sets-up, maintains, and breaks down cook station

Requisitions items needed to produce menu items

Adheres to state and local health and safety regulations

Covers, dates, and neatly stores all leftover products that are re-usable

Maintains the highest sanitary standards

Coordinates and times orders with other kitchen operations

Feb/2012 - Jun/2012 Circa 1926 Orlando,FL

Line Cook

§ Prepares a variety of meats, seafood, poultry, vegetables and other food items using Mediterranean recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

§ Completes required tasks within assigned time frames.

§ Tracks and reports any food waste.

§ Assists in food prep assignments during off-peak periods as needed.

§ Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

§ Cooks only items generated from the restaurant point-of-sale system

§ Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.

§ If a meal is returned for any reason, correct the problem and report the return to the manager.

§ Attends all scheduled employee meetings and brings suggestions for improvement.

§ Performs other related duties as assigned by the manager-on-duty.

Was given the responsibility to open and trusted with the keys of the restaurant

Jun/2012-Jan/2013

Factory Winter Park, Fl

Broiler Cook

Prep 7 1lbs logs for burgers and 20 pounds of chicken as needed

Worked grill station and a portion of the flattop

Required to clean as you go and do a final

clean when closing the station

report to work on time in a clean, proper uniform with a positive attitude

Practice all rules for safety, security and other restaurant policies

- Assist co-workers in excellent guest service

- Complete orders from grills, microwaves and fryers placing food on plates

-Grill, cook and fry foods such as French Fries and burgers

- Sweep floors, mop and make sure the kitchen area is neat, organized and clean

- Be able to lift and carry items up to 50 pounds (fifty)

Education Apr/2009-Feb/2011

College of Culinary Arts

Le Cordon Bleu Culinary Arts

Certified

Aug/2003 – May/2007 William R. Boone High School Orlando, FL

Contact this candidate